Subject: Tomatoes Stuffed with Corn
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 11 2001 - 19:31:59 EDT
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F O O D F U N N Y
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Thanks to reader Judy McKie for this distasteful food funny:
Little Johnny sat playing in the garden. When his mother came out to
collect him, she saw that he was slowly eating a worm. She turned
pale. "No, Johnny! Stop! That's horrible! You can't eat worms!"
Trying to convince him further she noted, "Now the mother worm is
looking all over for her nice baby worm."
"No, she isn't," said Johnny.
"How do you know she's not?" said the mother.
"Because I ate her first!" answered little Johnny.
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T O D A Y ' S R E C I P E
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Cooking without heat frequently necessitates the opening of a can or
two, which my more established readers know that I am not opposed to
doing. Please be sure that all the canned products you buy are as
free from additives as possible.
Tomatoes Stuffed with Corn
4 - 6 ripe tomatoes
1 can (15 oz, 425 g) whole-kernel corn, drained
1 - 2 ribs celery, finely chopped
1 red bell pepper (capsicum), seeded and
finely chopped
2 Tbs (30 ml) chopped cilantro (coriander leaves)
1 - 2 jalapeno peppers, seeded and finely
chopped (optional)
1/4 cup (60 ml) mayonnaise
1 Tbs (15 ml) chili powder
The grated zest and juice of 1 lime
Salt and freshly ground pepper to taste
Lime wedges for garnish
Slice the tops off the tomatoes and scoop out the pulp and seeds. Set
aside. Combine the corn, celery, bell pepper, cilantro, and optional
jalapeno pepper in a mixing bowl. In a separate bowl, whisk together
the mayonnaise, chili powder, lime zest and juice, salt, and pepper.
Combine the mayonnaise mixture with the corn mixture, stirring to
thoroughly combine. Spoon the corn mixture into the tomato shells and
serve chilled, garnished with lime wedges. Serves 4 to 6.
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